Preheat oven to 300 degrees. In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Reduce speed to low, add 1/2 cup powdered sugar, flour and salt, and mix until just crumbly. Press dough into bottom and sides an 11-inch tart pan with a removable bottom. Bake until slightly golden, 20 to 25 minutes. Remove from oven and transfer pan to a wire rack to cool completely.

In a bowl of an electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Reduce speed to medium, add remaining 1/2 cup powdered sugar and sour cream and beat until smooth, scraping down sides of bowl as needed. Pour into cooled tart shell, smooth top with a rubber spatula and refrigerate until firm, at least 1 hour.

In a saucepan over medium heat, bring 1 cup water and granulated sugar to a simmer and cook for 1 minute. Place blueberries in a strainer and place strainer over a large bowl. Pour sugar water over berries. Then place strainer over sink and pour sugar water over berries a second time. Drain berries completely, then evenly distribute over top of refrigerated tart. Refrigerate.

Stir mixture with a whisk, making sure to scrape sides of dish. Freeze an additional 30 minutes, then whisk again. Continue freezing for half-hour intervals, scraping with a fork until large fluffy ice crystals are formed, about 2 to 3 hours. Scoop into dessert dishes, garnish with mint and serve.

To prepare pesto: Using a blender or food processor, purée cilantro, Parmesan, olive oil, pine nuts and garlic into a smooth paste. The finer the paste, the more successful the shaping of the quenelles will be.

To prepare vinaigrette: In a medium bowl, whisk together olive oil and vinegar and season to taste with salt and pepper.

To prepare salad: Using a steamer, steam asparagus until crisp-tender, about 2 to 4 minutes, then immediately plunge into cold water; drain (if preparing in advance, refrigerate cooked asparagus until about an hour before serving, then set it out to reach room temperature).

On each serving plate, fan out 3 Belgian endive leaves and place 2 asparagus stalks in each of the leaves. Add about 1/2 cup baby greens at base of endive on each plate and garnish with an edible flower.

Prepare a quenelle by using two spoons to shape about 1 to 1½ tablespoons pesto into an oval shape. Place the quenelle next to the endive on plate.

Drizzle 1 tablespoon of vinaigrette across each plate of asparagus and greens. Top each salad with a sprinkle of pine nuts and some lemon zest and serve immediately.

Note: Use these fragrant cakes as a base for strawberry shortcake, or garnish with rhubarb curd. Author Nancy Silverton suggests using extra-large eggs. From “Pastries from the La Brea Bakery” (Villard Books, $35).

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a food processor fitted with a steel blade (or in the bowl of an electric mixer fitted with a paddle attachment), combine flour, cornmeal, baking powder, chopped rosemary and brown sugar, and process (or mix) on low until incorporated. Add butter and pulse on and off a few times (or mix on low), until mixture is pale yellow and the consistency of fine meal.

Transfer mixture to a large bowl and make a well in the center. Pour in eggs, honey and cream and whisk together the liquids. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. On a lightly floured work surface, turn out dough and knead a few times to gather it together into a ball. Roll or pat dough into a circle about 3/4 inch thick. Using a 2-inch or 3-inch round cutter, cut out scones, cutting as closely as possible and keeping trimmings intact.

Gather scraps, pat and press the pieces back together and cut out remaining dough. Place scones 1 inch apart on prepared baking sheet. Brush tops with cream and poke 2 small tufts of rosemary into the center of each (optional).

Bake until slightly browned and firm to the touch, about 30 minutes. Remove from oven and cool 5 minutes before transferring scones to a wire rack to cool.

Note: This recipe must be prepared in advance. “Bottled spring water works great for cooking beans, and it’s what I use in this recipe,” writes Teresa Marrone in “Modern Maple” (Minnesota Historical Society Press, $16.95).

• 1 lb. navy beans (also called pea beans)

• 8 oz. thick-cut bacon, cut into 1/2-in. wide strips

• 2 c. diced onion

• 1 c. chopped Granny Smith or other tart apple

• 1 c. maple syrup (preferably grade B)

• 2 tsp. dry mustard

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

Directions

Sort through beans, discarding any stones or weird-looking shriveled-up beans. Rinse beans, then put them in a large bowl or pot and cover with at least 2 inches of water. Set aside overnight at room temperature.

When ready to cook beans, drain them and transfer to an enameled Dutch oven or large ceramic bean pot and set aside.

In a heavy skillet over medium-low heat, cook bacon, stirring occasionally, until barely crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate; blot with another paper towel and add to beans, along with onion and apple.

In a medium bowl, combine maple syrup, mustard, salt and pepper. Add mixture to beans, stirring to combine. Add enough water to cover beans by 1/4 inch. Cover casserole and place in oven.

Heat oven to 300 degrees and bake until beans are just tender but not mushy, about 2 1/2 to 3 hours, checking about midway through and adding water if beans are becoming dry; they should always have at least a small amount of water covering them during this stage. Uncover casserole and bake an additional 30 minutes longer.

Remove from oven and stir beans, poking most of bacon (which tends to float to the top) down into beans so only a few bacon pieces remain on the surface. Bake an additional 1 1/2 to 2 hours; beans should be moist but not runny and should be somewhat browned on top.

In a large saucepan over medium heat, melt butter with olive oil. When foam subsides, add leek and cook slowly until soft but not browned, about 8 to 10 minutes. Add lettuce and parsley and cook, stirring constantly, until completely wilted, 1 to 2 minutes. Add chicken stock and peas, increase heat to medium-high and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 10 minutes. Remove pan from heat and, using an immersion blender, purée until smooth (or use a blender and, working in batches, purée until smooth and strain soup through a fine-mesh sieve, if desired). Return soup to heat, season with salt and pepper to taste and stir in cream. Heat soup to hot but not boiling. Garnish with chives and sour cream (optional) and serve hot or at room temperature.

Note: “Serve it for brunch, a light supper, or cut into thin wedges for a starter,” writes Beth Dooley in “Minnesota’s Bounty” (University of Minnesota Press, $29.95).

• 2 tbsp. butter

• 1/4 c. toasted bread crumbs

• 1 c. milk

• 1/4 c. strained whole-milk or Greek-style yogurt

• 3 eggs

• Freshly grated nutmeg, to taste

• Several dashes hot sauce

• 8 oz. Gruyère, grated

• Salt and freshly ground black pepper

• 1 lb. spinach, chopped

Directions

Preheat oven to 400 degrees. Generously butter an 8- or 9-inch square glass baking dish or pie pan and sprinkle in the bread crumbs, making sure bottom and sides are thoroughly coated.

In a medium bowl, whisk together milk, yogurt, eggs, nutmeg, hot sauce, cheese and a pinch of salt and pepper. Gently spoon the mixture over the bread crumbs, being careful not to dislodge too many from the pan. Sprinkle spinach on top. Bake until tart is firm, about 30 to 40 minutes. Remove from oven, transfer pan to a wire rack to cool. Serve warm or at room temperature.

Note: “Like more traditional lemon curd, this rhubarb variation can be used in a variety of ways,” writes Kim Ode in “Rhubarb Renaissance” (Minnesota Historical Society Press, $16.95). “It’s great on warm scones or toast or dolloped alongside a slice of angel food cake or on a bowlful of fresh strawberries.”

• 2 1/2 c. rhubarb, cut in 1/2-in. pieces

• 1/3 c. plus 1/2 c. sugar, divided

• 1/3 c. cranberry juice

• 4 egg yolks

• Pinch salt

• 2 tbsp. unsalted butter, cut into 4 pieces

Directions

In a saucepan over medium heat, combine rhubarb, 1/3 cup sugar and cranberry juice and cook, stirring frequently, until rhubarb breaks down into a sauce, about 10 minutes. Remove from heat and set aside.

In a saucepan (large enough over which a medium bowl might fit) over medium-high heat, bring about 2 inches of water to a boil. While water is heating, whisk egg yolks, remaining ½ cup sugar and salt in a medium bowl. Reduce heat to keep water at a simmer and place bowl over saucepan, whisking constantly until yolk mixture begins to thicken. When yolks are quite warm, whisk in rhubarb mixture, stirring constantly until mixture thickens. Add butter, 1 piece at a time, whisking well, then remove bowl from heat and set aside to cool. Refrigerate in a tightly covered container for up to 1 week.

Minneapolis performing artist Patrick Scully brings the Mississippi River Boat Ballet to the festival. No art form requires more precision than ballet, so it's anyone's guess how Scully plans to keep nearly 50 boats; sailboats, kayaks, rowing shells, even a couple of bicycle-powered pontoons in balance, here are highlights from the rehearsal.